A perfect steak for a perfect night
When I was little, my mother used to buy eye fillet steak on special occasions or when one of the family was sick, as a special treat.
Cuts like this are expensive, but so beautifully tender, that if you are going to the effort of buying and preparing them for a dinner, I figure it is best to cook them just right. This is my method for ‘‘perfect’’ steak, although I have no doubt there are many others, as families and cooks have their own favourite ways of preparing this classic meal.
For me, the trick is pan-searing the steak then finishing it off in the oven so the outside surface is caramelised and deeply coloured while the inside is uniformly pink – topped with the flavour-packed herb butter they are sensational. Serve them with rich and creamy cauliflower puree and vibrant French-style carrots. I say French-style but I suspect the French would gasp at my inclusion of honey instead of sugar, and the thyme and garlic are my additions.
If you have a special occasion for two coming up, or just want to give someone a little extra nurturing, this is definitely worth putting on the menu.
Perfect steak with cauliflower puree & French-style carrots Perfect Steak
Serves 2 Preparation: 10 minutes Cooking: 10 minutes ❚ 50g butter
❚ 1 cup loosely packed mixed herbs such as parsley, thyme, chives, basil
❚ 1 small clove garlic
❚ 2 x 200g eye fillet steaks
❚ 1 tablespoon olive oil
❚ 1 teaspoon dijon mustard
❚ Freshly ground pepper
Preheat the oven to 180 degrees Celsius.
In a food processor blend the butter, herbs and garlic. Brush steaks with oil and season with pepper. Heat a frying pan over a medium/high heat, add steaks and cook (sear) for 2 1⁄2 minutes each side. Transfer to an oven tray and cook in the oven for five minutes exactly. Leave to rest for four minutes, lightly covered in tinfoil, then serve with a big dollop of the herb butter, cauliflower puree, and French-style baby carrots.
Cauliflower Puree
Serves: 2 Preparation: 10 minutes Cooking: 25-30 minutes
❚ 1⁄2 large head cauliflower, cut into florets ❚ 1⁄3 cup cream
❚ 20g butter, cubed
❚ Sea salt & freshly ground pepper
To prepare the cauliflower, put the florets in a large pot with cream and butter.
Cover and cook over a medium/low heat until tender, about 25-30 minutes.
Transfer to a blender, or use a stick whiz to puree. Season with plenty of salt and pepper and keep warm until serving.
Spoon a helping of cauliflower on to each plate and top with one or two pieces of steak.
French-style carrots
Serves: 2 Preparation: 5 minutes Cooking: 8-10 minutes
❚ 1 bunch baby carrots (about 8-10) ❚ 1 tablespoon butter
❚ 1 teaspoon runny honey
❚ 1 small clove garlic, crushed ❚ 2 sprigs thyme
Scrub the carrots and trim the tops. Put a 1⁄2 cup of water in a lidded frying pan. Add the butter, honey, garlic, and thyme and bring to a simmer. Add the carrots, cover and bring to a gentle boil then, once boiling, remove the lid and continue cooking until the water has evaporated, and the carrots are lightly glazed and just cooked through.